suji halwa

Sheera is made from wheat flour and is called Sheera in India.It is the main Prasad in worship of Satyanarayan Puja. It is sweet and is also served as desert in weddings, processions and other celebrations. Sheera is widely eaten in winter season

Ingredients:
1) 1 Cup wheat flour(atta)          

2) 1 cup ghee
3) 3 cup water(pani)
4) A few raisins(kishmish)
5) 1 cup sugar(chinni)
6) A little cardamom powder(elaichi)
7) A few almonds(badaam)



Method:
1) Roust the wheat flour in ghee till light pink in color.
2) Add boiling water to it.when the water evaporates add sugar and mix it well with the flour.cook till it becomes dry and ghee separates.
3) Add cardamom powder and decorate with raisins.
4) Soak the raisins in hot water and boil almonds,use these for decoration.

Mutter paneer recipe

Mutter or peas paneer is a delicacy in India. It is a Punjabi dish and is very popular in north India. Here is how you can enjoy this beautiful dish.

Ingredients :-
100gms mutter

Paneer 200 gms

2 green chillies,

3 big tomatoes

2 tbsp oil,

2 small onions

5 garlic cloves

2tbsp Milk crème

All Garam masala not grinded

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

Procedure:-

Pour 2 tbsp oil in a deep pan. Add garam masalas to it. As it heats add garlic paste to it. Let is heat, the color should to change to pink. Add tomato puree to it and chillies chopped. Add mutter and salt to taste. Add turmeric, red chilly powder and coriander powder. Cover the pan and simmer for 5-7 minutes. Open the pan and add 2tbsp milk crème to it. When the crème is dried, add paneer and coriander to it, then cover and simmer the pan. After 5-10 minutes open the pan and mix the contents. Garnish with coriander and serve.

Carrot pickles – Gaajar ka achar recipe

Carrot pickles or gaajar ka achar is a delicacy in India that is eaten as a side dish with spicy food. It is popular in winter. It takes approximately two days to make gaajar ka achar. But most of the time its left to become sour. Its simple and easy and is a very tasty pickle.

Ingredients:

4 big Carrots (Gajjar)

2 tablespoon mustard seeds

1 teaspoon salt

1 teaspoon red chilly powder

1 turmeric powder

1 tablespoon olive oil

2 green garlic cloves

2 cup Water

Jar

Directions:

Cut the carrots in cubic pieces and wash them. Put them in a glass jar Add 1tsp salt, 1tsp red chilly powder, 1tsp turmeric powder. Semi-grind mustard seeds and add to jar. Add 1tbsp olive oil to it. Shake the jar to turn the contents. Cover tightly and keep it for 4hours. Shake the jar heavily every 1 hour. At the end of 4 – 5 hours add 2 cups of water to it. Chop 2 cloves of green garlic and add to the jar. Cover the jar and keep for about 24 hours. Shake the jar about every 3-4 hour. After around 24 hours the pickles will become sour. They are ready to eat with spicy Indian food.

Anjeer halwa

 Anjeer halwa is very popular dish also known as figs.This halwa is made out of dried figs.This  dish is a simple and can be made quickly.

Ingredients:-

1). 5 to 6 pieces anjeer(figs).                          

2). 250grams dudhi.

3). 2 table spoons ghee.

4). 1/2 cup milk.

5). 100 grams mawa.

6). 100 grams sugar.

7). 50 grams raisins,kajus,almonds,khus and cardamom powder

Method:-

1). Boil the anjeer in some water.Crush when cool.

2). grate the dudhi and roast it in 1 table spoon ghee till dudhi is cooked.

3). Add the mawa and anjeer mixture to it.When heated properly add sugar.

4). When all the water from the sugar evaporates remove the halwa from the flame.Add 1 table spoon of ghee.Add nuts and cardamom powder.

Carrot pudding – Gaajar ka halwa recipe

Gaajar ka halwa is a favorite desert and snack in India. It is very sweet and has lots of calories. Indians eat Gaajar ka halwa during winter.

Ingredients:

Carrots (Gaajar) 1 kg

 Ghee  4 tablespoon

 Sugar 250 grams

Milk 3 cups

Cardamom (elichi) 3 pieces
 Cashews (Kaju), Almonds (Badam), Raisins (Kishmish) about 50 grams each

Saffron (Kesar) 1 pinch
 Some red food color

This preparation serves 6 hungry people.
Preparation time: 30 minutes
Cooking time: 20 minutes


Directions:
             Shred carrots in a pan. Add 4tbsp ghee in it. Sauté the contents for 15 minutes. Crush 3 cardamom cloves and add to the pan. Add 3 cups of milk to it. Keep the pan at high flame. Keep moving the contents until it becomes creamy. Add 250gms of sugar and cashews, almonds and raisins. Add a pinch of red color and a pinch of Saffron to a teaspoon of milk and shake. Pour the milk in the pan. Simmer for 5 minutes. The halwa is prepared when ghee oozes out in the sides. Serve hot!

Cutlets

Ingredients:-
1).750 grams potatoes.
2).1 table spoon ginger-chilli paste.
3).1 lime.
4).500 grams corn cobs.
5).1/2 cup milk.
6).2 table spoons desiccated coconut.
7).1 tea spoon garam masala.
8).50 grams coriander.
9).2 table spoons sesane seeds.
10).2 tea spoons sugar.
11).Oil.
12).50 gram toast powder.
13).Salt to taste.

Method:-
1)Boil,peel and grate potatoes.Add salt,1/2 table spoons green ginger-chilli paste and 1/2 lime juice to it.cut corn cobs into half and boil in pressure cooker.Remove boiled corn seeds.
2).Heat 2 table spoons oil in a pan.Saute the corn seeds.Add grated coconut,1/2 lime juice,sesame seeds,ginger-chilli paste,garam masala,salt,chopped coriander.Divide the potato mixture into small portions.
3).Take one portion press lightly on the palms.fill in the corn stuffing.shape like cutlet.
4).Roll it in toast powder.Make cutlets of other mixture.Fry them till they are light pink in colour.

Dum Aloo

Ingredients

1) 1/2 cups red gravy according.                                  
2) 200 grams medium potatoes(aloo).
3) Oil.(tel)
4) 1/4 tea spoon turmeric powder(haldi).
5) 2 table spoons cream(malai).
6) Salt to taste(namak).


Method:-
1) Peel the potatoes and prick them.soak them in water with salt and turmeric powder for half and numeric powder for half an hour.Deep fry in ghee untill they are cooked.Big potatoes can be cut with the cutter into small round shaped pieces.
2) Mix them to the red gravy.Add cream and garnish with finely chopped coriander leaves.

mango pickel - aam ka achar recipe

Mango pickle is most typical pickle in India. It is taken with daily meals all through the year by many people. It is very sour because of the use of sour mangoes. This is possibly the most common pickle in India. It is specially served to guests.

1kg Sour mango (Kaeri)

200gms Salt                                                                  
150gms Fenugreek seeds with seed skin removed (methi kuria)
20gms grinded mustard (rai)
150gms red chilly powder
1tbsp Turmeric (haldi)
4tbsp Oil
2 pieces Red pepper dries
1/2 tsp Asafoetida powder (hing)
500gms oil separately

Take a large pot or pan. Add fenugreek seeds and asafoetida powder and keep it with whole dried red chillies in the center of the pan. Heat 4 tbsp oil and pour over the mixture in the pan and cover rat once. When it cools, add mustard, turmeric and red chilly powder. Then add salt to it and mix thoroughly.

Wash mango for pickles and cut into desired pieces. Separate 2tbsp mixture prepared above in a small bowl. Add mango pieces to the rest of the mixture. Apply the mixture that we separated to the bottom of a glass jar. Now put the mixed mango pieces in the jar. Pour any mixture left on top and press the the pieces together to stuff them in the jar. Cover the jar.

After 12 hours heat some oil in a pan. Add this oil to the mango pickle in the jar so that all mango pieces are soaked in oil. Keep the jar closed tightly. Mix the mango pickle daily. After 4-5 days mango pickles become sour and spicy. Delicious mango pickle is ready.

Dal Fry

Dal fry is a rich creamy punjabi dal with mouth watering flavours of variety of spices with a mix of various dal.Dal fry is basically served with rice whereas as can also enjoy it with roti or paratha.



Ingredients:-

1).1 cup tuver dal
2).1/2 cup chana dal.
3).1/2 cup masoor dal.
4).1/2 mung dal.
5).1.5 cup urad dal.
6).2 table spoons ghee or butter.
7).A pinch of asafoetida (hing).
8).1 tea spoons cumin seeds.
9).4 finely chopped onions.
10).10 cloves garlic.
11).5 green chillies.
12).4 tomatoes.
13).1 tea spoon red chilli powder.
14).1 tea spoon dhana jeera powder.
15).1 tea spoon garam masala.
16).1 tea spoon cloves cinnamon powder.
17).A small piece of ginger.
18).50 grams butter.
19).Salt to taste.

Method:-
1).Wash and boil the dals in a pressure cooker.Do not stir the dals after they are closed.
2).Heat the ghee or butter in a vessel and fry cumin seeds and asafoetida for 1 minute.Add finely chopped onions.Fry them for 2 to 3 minutes.
3).Add ginger,chilli,garlic paste and again fry for 2 minutes.
4).Add the dals,salt,red chilli powder,dhana jeera powder,garam masala and cloves cinnamon powder.simmer for 5 minutes.Add a little butter.Remove it from the flames.Garnish with chopped coriander leaves.serve hot.

Kesar Nankhatai

Nankhatai is a very popular Indian tea time snack with a mouth watering flavour of saffron.

Ingredients:-
1). 50 grams ghee.
2). 50 grams powdered sugar.
3). 1/2 tea spoon cardamom powder.
4). A pinch nutmeg powder.
5). 1 tea spoon milk.
6). 2 pinches saffron(dissolved in milk).
7). 1 tea spoon curds.
8). A pinch soda.
9). 50 grams maida.
10). 50 grams rawa.

Method:-
1). Cram the ghee well.Add sugar and cream again very well until the mixture is light and creamy.
2). Add cardamom powder,nutmeg powder,saffron,curds and soda-bi-carb and mix well.
3). Sieve the flour and rawa together.Add the flour mixture to the cream mixture and knead well.Form into small rounds.
4). Arrange on a greased baking tin and bake in a moderately hot.Oven at 180' C or 350'F for 25 to 30 minutes.
5). Cool and store in air tightly containers.

Pav Bhaji

Pav Bhaji is a spicy mix of  vegetable's  in  tomato gravy . Bhaji is served with pav cooked in butter or oil together  with onion salad and lemon .Pav bhaji is a quick and easy recipe that everybody likes.
 

Ingredients:-

 

For the Pav

8 pav

4 tbsp butter

1 tsp pav bhaji masala(if required)

For the Bhaji

1 1/2 cups potatoes( boiled and mashed)

1 cup cauliflower(finely chopped)

1/2 cup green peas or frozen peas

1 cup onion, chopped

1/2 cup capsicum, finely chopped (if you like)

2 1/2 cups chopped tomatoes
1 tbsp chilli garlic paste
1/2 tsp jeera(cumin seeds)

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 1/2 tbsp pav bhaji masala
 1/2 tsp salt

4 tbsp butter
coriander as required (for garnishing)

Method:-

For Bhaji prepration

1. First boil the cauliflower, peas and potato together. Drain out the excess water,and mash it properly.
2. Take a pan add butter, add cumin seeds when you see its roasted add the onion and capsicum and saute for 2 minutes. Then, add the prepared chilli-garlic paste and saute till the onion softens.
3. Add the tomatoes  finely chopped or puree and simmer till the oil separates from the tomato.
4. Then add the salt ,chilli powder,turmeric powder,and pav bhaji masala to it .
5. Add the bolied and mashed cauliflower potato and peas paste to the gravy ,and mix it well if required add little of water to it. 
6. Garnish with freshly chopped coriander and butter.

 

For the pav

1. Heat the pan ,slice the pav horizontally and sprinkle some pav bhaji masala to it if desired and cook on both the sides till the pav becomes little brown and crispy .

Pav Bhaji is ready to be served.Enjoy it with finely chopped onion and lemon .